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  • Cook's Illustrated

    Making the Most of Fresh Herbs

    Jun 04, 2019 5 minutes
    BY ELIZABETH BOMZE
    ILLUSTRATION: JOHN BURGOYNE

    One of the fastest, most economical ways to boost the flavor of food is to add fresh herbs. That’s long been the philosophy in cuisines around the world, particularly in Southeast Asia and the Middle East, where fresh herbs are an essential component at meals (often, whole sprigs are heaped onto platters and eaten like vegetables alongside richer dishes). Happily, there are more varieties than ever available at farmers’ markets and grocery stores. All the more reason to work them into your daily cooking repertoire.

    EIGHT HERBS YOU SHOULD BE COOKING WITH

    We love the classic Simon and Garfunkel quartet (parsley, sage, rosemary, and thyme), but the herbs below are just as versatile and are worth snapping up if you come across them at the market or nursery.

    1. CHERVIL

    Grassy, anise-like Egg and fish dishes Combine chervil with arugula, lettuce, and endive to make classic mesclun mix.

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